Omelette with green herbs and Tête de Moine AOP

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20 min.
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Ingredients

2 people

  • 4 eggs
  • 1 handful of chervil
  • 2 handfuls of spinach
  • 1 handful of coriander
  • 3 sprigs of tarragon
  • A few rosettes of Tête de Moine AOP
  • Coarse sea salt
  • 1 teaspoon of black sesame seeds
  • 1 knob of butter

Preparation

  1. Wash all the herbs and remove the tarragon leaves from their stems.
  2. Put the 4 eggs in a mixing bowl and beat until frothy.
  3. Place a frying pan on a medium heat with a knob of butter.
  4. When the butter has melted, add the chervil, 1 handful of spinach, the coriander and the tarragon leaves.
  5. Pour the beaten eggs over the green herbs.
  6. Lower the heat and cook to your liking - either "runny" or well cooked.
  7. Roll up the omelette loosely and place it in an attractive serving dish.
  8. Finish with 1 handful of raw spinach, some black sesame seeds and the Tête de Moine AOP rosettes.
Bon
Appétit

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